Encyclopedia Of Food Grains
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Encyclopedia Of Food Grains
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Author : Colin W Wrigley
language : en
Publisher: Academic Press
Release Date : 2015-12-17
Encyclopedia Of Food Grains written by Colin W Wrigley and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-17 with Technology & Engineering categories.
The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further
Encyclopedia Of Food Grains
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Author : Colin W. Wrigley
language : en
Publisher:
Release Date : 2016
Encyclopedia Of Food Grains written by Colin W. Wrigley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Electronic books categories.
With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of grain science for the next decade.
Encyclopedia Of Grain Science
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Author : Colin Wrigley
language : en
Publisher: Academic Press
Release Date : 2004-09-03
Encyclopedia Of Grain Science written by Colin Wrigley and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-09-03 with Science categories.
The Encyclopedia of Grain Science is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. *Foreword by Professor Geoff H.O. Palmer OBE, Officer of the Order of the British Empire (OBE), for "services to grain science"--QUEEN'S BIRTHDAY HONOURS LIST*Contains over 150 articles *Includes "Further Reading" lists at the end of each article *Many figures and tables illustrate the text and a colour plate section is contained in each volume.
Encyclopedia Of Grain Science
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Author : Colin Wrigley
language : en
Publisher:
Release Date : 2004
Encyclopedia Of Grain Science written by Colin Wrigley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cereal products categories.
Encyclopedia Of Grain Science
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Author : Colin W. Wrigley
language : en
Publisher: Academic Press
Release Date : 2004-01-01
Encyclopedia Of Grain Science written by Colin W. Wrigley and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-01-01 with Cereal products categories.
Encyclopedia Of Food And Culture
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Author : Solomon H. Katz
language : en
Publisher: Charles Scribner's Sons
Release Date : 2003
Encyclopedia Of Food And Culture written by Solomon H. Katz and has been published by Charles Scribner's Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Cross-cultural studies categories.
Contains over five hundred alphabetically arranged entries that provide information about the essential aspects of food, its history, and its cultural diversity, with articles on people who have been influential in food history. Includes maps, illustrations, and sidebars.
Encyclopedia Of Grain Science
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Author : Colin Wrigley
language : en
Publisher:
Release Date : 2004
Encyclopedia Of Grain Science written by Colin Wrigley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cereal products categories.
Encyclopedia Of Food Science And Nutrition
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Author : Benjamin Caballero
language : en
Publisher:
Release Date : 2003
Encyclopedia Of Food Science And Nutrition written by Benjamin Caballero and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Medical categories.
The Encyclopedia of Food Sciences and Nutrition, Second Edition is an extensively revised, expanded and updated version of the successful eight-volume Encyclopedia of Food Science, Food Technology and Nutrition (1993). Comprising ten volumes, this new edition provides a comprehensive coverage of the fields of food science, food technology, and nutrition. Every article is thorough in its coverage, the writing is succinct and straightforward, and the work presents the reader with the best available summary and conclusions on each topic. Easy to use, meticulously organized, and written from a truly international perspective, the Encyclopedia is an invaluable reference tool. An essential item on the bookshelf for every scientist or writer working in the fields of food and nutrition. * Contains over 1,000 articles covering all areas of food science and nutrition * Edited and written by a distinguished international group of editors and contributors * Includes 'Further Reading' lists at the end of each article * A complete subject index contained in one volume * Extensive cross-referencing * Many figures and tables illustrate the text, with a color plate section in each volume
Encyclopedia Of Food And Color Additives
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Author : George A. Burdock
language : en
Publisher: CRC Press
Release Date : 1997
Encyclopedia Of Food And Color Additives written by George A. Burdock and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Technology & Engineering categories.
A 3-volume reference set you'll use every day. • Suppose you are the regulatory affairs manager for a food company, and your boss calls about "beet red", a coloring agent touted by a salesman as "natural". Your boss needs to know if this claim is true. How do you find out? • Perhaps you are an attorney for a company manufacturing ethnic marinade mixes and a customer charges that the chemical cinnamaldehyde, which the mixes contain, is being tested for carcinogenicity by the National Toxicology Program. Is your company manufacturing food that is potentially toxic? With the Encyclopedia of Food and Color Additives, the answers are at your fingertips: You quickly look up "Beet Red" and find it is indeed natural, a product of edible beets. You are able to assure your boss that the claim is valid. After consulting the Encyclopedia, you calmly inform the customer that cinnamaldehyde is not only approved for use in food, but it is a primary constituent of cinnamon, a common household spice. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. What? FDA or PAFA name: Listed in bold is the name by which the FDA classifies the substance. List of Synonyms: From the Chemical Abstract, the IUPAC name, and the common or "folklore" name for natural products are listed. Standardized names are provided for each substances. The most commonly used names are in bold type. Current CAS Number: The current FDA number for the substance. Other CAS Numbers: Numbers used previously or that are used by TSCA or EINICS to identify the substance. Empirical Formula: Indicates the relative proportion of elements in a molecule. Specifications: Includes melting point, boiling point, optical rotation, specific gravity, and more. Where? Description: Where the substance is grown; how it is cultivated, gathered, and brought to market; how it gets into food; species and subspecies producing this commodity; differences in geographical origin and how it impacts the quality of the product. Natural Occurrence: Lists family, genus, and species. Explains variances between the same substance grown and cultivated in different geographies. Natural Sources: For synthetic or nature-identical substances the Encyclopedia provides a list of foods in which a substance is naturally found. When? GRAS status: "Generally Recognized as Safe" status as established by the Flavor and Extract Manufacturer's Association (FEMA) or other GRAS panels. Regulatory Notes: This citation gives information about restrictions of amount, use, or processing of substances. Table of Regulatory Citations: Lists CFR numbers and description of permitted use categories. How? Purity: For some substances there are no purity standards. Here, current good manufacturing practices are reported as gathered from various manufacturers. Allows you as the consumer to know what is available and standard in the industry. Functional Use in Food: The FDA has 32 functions for foods, such as, processing aids, antioxidants, stabilizers, texturizers, etc. Lists the use of the particular substance as it functions in food products. You get all this data, plus an index by CAS number and synonym to make your research even easier The Encyclopedia of Food and Color Additives sorts through the technical language used in the laboratory or factory, the arcane terms used by regulatory managers, and the legalese used by attorneys, providing all the essentials for everyone involved with food additives. Consultants, lawyers, food and tobacco scientists and technicians, toxicologists, and food regulators will all benefit from the detailed, well-organized descriptions found in this one-stop source.
Encyclopedia Of Food Microbiology
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Author : Carl A. Batt
language : en
Publisher: Academic Press
Release Date : 2014-04-02
Encyclopedia Of Food Microbiology written by Carl A. Batt and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-02 with Technology & Engineering categories.
Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products